Thats the photo I've seen and thought the chook would have been nice and moist and then I had the same idea as you Davo, thinking this kind of cook would use a lot of fuel. Thats why I asked the question about that type of cook.
Jim
Having Fun with my Kettle Kone
Re: Having Fun with my Kettle Kone
Dragon Kamado, Weber Kettle free from the side of the road, Lodge Sportsman Grill and a Gasser for Bacon and Eggs
Re: Having Fun with my Kettle Kone
Indirect cooking is pretty common way to roast in a Kamado. Indirect heat/air flows from all sides to cook the chook. Typically chooks cooked indirect in a Kamado have excellent smoke flavour, cooked consistently all round and very juicy.
Below is a chicken cooked in a Kamado. You can see a ceramic deflector which protects the chicken from the hot coals below it.
